2 cans green chilies
1 lb. Monterey Jack, grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. tomatoes, sliced

Preheat oven to 325 degrees. Remove seeds from chilies and dice. In large bowl, combine grated cheese and green chilies. Turn into well buttered shallow 2 quart casserole (12 x 8 x 2 inches). In large bowl with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised.

In small bowl of mixer combine egg yolks, milk, flour, salt and pepper; mix until blended. Using a rubber spatula, gently fold beaten whites into egg mixture. Pour egg mixture over cheese mixture in casserole and using a fork "ooze" it through the cheese.

Bake 30 minutes. Remove from oven and arrange slices tomatoes overlapping around edge of casserole. Bake 30 minutes longer or until knife inserted in center comes out clean. Garnish with a sprinkling of green chilies. Serves 6-8.